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Crème Fraîche

From the Sarah Gilbert collection

See Sarah Gilbert’s blogpost “Giving up Rachael Ray” for more about the origin of this recipe.

Ingredients

	2	Tbsp. buttermilk, or crème fraîche from previous batch
	1	pt. cream, preferably not ultra-pasteurized

Steps

In a glass, ceramic, or stoneware bowl (not metal), mix ingredients. Cover with a towel or cheesecloth and let sit out for 8-24 hours, until slightly thickened.
Keep in an airtight container in refrigerator until ready to use

This content is from the Sarah Gilbert collection.

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